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Creamy Garlic Butter Shrimp with Zucchini Noodles (Keto)

4.6 from 1856 votes

A light yet flavorful keto-friendly dish featuring succulent shrimp tossed in garlic butter and paired with zucchini noodles for a low-carb twist. Perfect for a quick weeknight meal.

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Prep Time10 mins

Cook Time20 mins

Resting Time0 mins

Total Time30 mins

Servings: 4Cuisine: InternationalCalories: 300 kcal

🥘Ingredients

For the Shrimp

• 1 lb (16 oz) large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tbsp butter
• 3 cloves garlic, minced
• ½ tsp red pepper flakes (optional)
• Salt and black pepper to taste

For the Zucchini Noodles

• 4 medium zucchinis, spiralized
• 1 tbsp olive oil
• ½ tsp dried oregano

For the Creamy Garlic Sauce

• ½ cup heavy cream
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• Pinch of nutmeg

👨‍🍳Directions

1. 1
   Preheat a large skillet over medium-high heat. Add olive oil and butter, then sauté garlic and red pepper flakes for 30 seconds until fragrant. Add shrimp, season with salt and pepper, and cook for 2–3 minutes per side until pink and opaque. Remove shrimp and set aside.
2. 2
   In the same skillet, add a splash of water and zucchini noodles. Cook for 2–3 minutes until tender but still slightly crisp. Stir in olive oil and oregano, then set aside.
3. 3
   In a small bowl, whisk together heavy cream, remaining butter, minced garlic, lemon juice, and nutmeg. Pour sauce over shrimp and noodles, tossing gently to coat.

🔧Equipment

• Large skillet
• Medium bowl
• Knife and cutting board
• Spiralizer (optional)

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 22💛Saturated Fat: 14❤️Cholesterol: 120🧂Sodium: 550🌾Total Carbs: 8🥦Dietary Fiber: 2🍬Sugars: 3🥩Protein: 30

📝Notes

Tips: For extra flavor, add a sprinkle of grated Parmesan cheese on top. If you prefer a firmer texture for your zucchini noodles, cook them for an additional 30 seconds. Store leftovers in an airtight container for up to 3 days.

❓ Frequently Asked Questions About Creamy Garlic Butter Shrimp with Zucchini Noodles (Keto)

How do I adjust the cooking time for shrimp on the keto diet if I’m using a different pan or oven?

Shrimp cook quickly, so if you’re using a nonstick pan or a lower-wattage stove, reduce the heat to medium and cook for about 2–3 minutes per side until they turn opaque and just off the edges. If you’re baking, aim for 4–5 minutes per side at 375°F (190°C) until the shrimp are pink and tender.

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Can I substitute butter for oil when sautéing shrimp in this keto recipe?

Yes, you can use melted butter instead of oil—just reduce the butter to 1–2 tablespoons to avoid excess fat. Butter adds a richer flavor, but if you’re watching fat intake closely, stick to a neutral oil like avocado or grapeseed.

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What if my shrimp aren’t perfectly round or have shells on?

No problem! Use whatever shrimp you have—peeled, deveined, or whole. If you’re using whole shrimp, remove the heads and tails (save the shells for broth if desired). The texture and flavor won’t differ much.

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How do I know if the garlic butter is cooked just right without burning?

Cook the garlic butter over medium-low heat for 1–2 minutes until fragrant but still slightly glossy. If it turns brown or smells burnt, remove it from the pan immediately. A little extra butter won’t ruin the dish, but it won’t add much flavor either.

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Can I make this recipe ahead of time and reheat it?

Yes, but reheat carefully. Store the shrimp in an airtight container for up to 2 days. Reheat in a 350°F (175°C) oven for 5–7 minutes or on the stovetop in a little butter until warm through. Avoid microwaving, as it can make the shrimp rubbery.